Magazine article Sunset

The Surprise Is a Sweet Spice

Magazine article Sunset

The Surprise Is a Sweet Spice

Article excerpt

THE SWEETER SPICES, such as allspice, cinnamon, cloves, and nutmeg, needn't be limited to desserts and baked goods. When used in savory dishes, as in the following recipes, they add an exotic richness and depth of flavor.

Lamb Stew with

White Beans, Anise,

and Allspice

1 1/2 pounds boneless lamb stew meat, excess fat trimmed

1 large (about 10 oz.) onion, chopped

2 1/2 cups regular-strength beef broth

1 tablespoon minced fresh ginger or 1 teaspoon ground ginger

1 tablespoon grated orange peel

2 teaspoons anise seed

1/2 teaspoon ground allspice

1/4 teaspoon cayenne

3 large (about 2.3 lb. total) carrots, peeled and cut diagonally into thin slices

3 cans (15 oz. each) cannellini beans, rinsed and drained

1 tablespoon cornstarch dissolved in 1/4 cup water

3 tablespoons minced fresh cilantro (coriander)

Fresh cilantro (coriander) sprigs

Place lamb in a 5- to 6- quart pan with onion and 1/4 cup water. Cover and bring to a boil over high heat, then simmer 30 minutes. Uncover pan and boil over high heat until liquid evaporates, about 10 minutes. When meat sizzles, add 1/4 cup water; stir to release browned bits. When the liquid evaporates, repeat procedure once.

To pan, add broth, ginger, orange peel, anise, allspice, and cayenne; stir to free browned bits from pan bottom. Bring the mixture to a boil, then cover tightly and simmer until meat is very tender when pierced, 1 to 1 1/4 hours. Add the carrots and simmer until carrots are tender when pierced, about 20 minutes longer.

Add beans to pan. Bring to a boil over high heat. Add cornstarch mixture; stir until stew returns to a boil. Mix in minced cilantro. Transfer stew to a serving dish. Garnish with fresh cilantro sprigs. Makes 6 servings.

Per serving: 502 cal.; 32 g protein; 25 g fat (11 g sat. …

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